"Lemon Cupcake", a kind of sponge cake, but the practice is very simple, as long as the speed is fast enough, it will not defoam too much, the surface is sprinkled with some nuts, very delicious, the cake tastes stronger, but the lemon The aroma is very attractive. This cake is one of the bases I often use to make fondant cupcakes. The sour and sweetness of the lemon neutralizes the sweetness of the cream, and there are Christmas trees and other practices. The first video of the new kitchen, the color needs to be adjusted, please also bear with me. Partial reference: 6 5cm paper cups Some friends still think that this formula is sweet, if the sugar is reduced by more than 5g, the lemon taste will be lost by half. More, basically the lemon flavor has to be eaten for a while before it can be eaten. In fact, I don't like sweetness, but sugar plays a very important role in all snacks. Of course, if you just don't like sweet, other flavors don't care. , it can be reduced, up to 10g, more than 10g egg paste will be unstable, because sugar has a sticky and stable egg paste role oh ~ ~ 么 哒 ~ ~ There is one, if the batter is defoamed seriously Words, it will be very sweet, why? Let's just say, the amount of 6 paper cups originally made, because of defoaming, can only be done 5 or 4, then is the amount of sugar distributed in each paper cup more? So it is even sweeter? ? Although this formula does not require the whole egg to be sent to a sponge cake like the 8 characters does not disappear, but it must be delicate without big bubbles, otherwise the egg paste is unstable, and when the material is added, the defoaming is very serious, another one After the batter is ready, it should be sent to the oven for baking immediately, so you must preheat the oven before you do it. The longer you do, the more defoaming, the faster the defoaming is faster than the hurricane batter~~ ~ Come on, oh~~ This cake is very delicious~~~ I really like this lemon flavor~~ I hope you like it too.
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First look at the video at least once, then prepare all the raw materials, so as not to be in a hurry, this cake, as long as the operation is not broken, generally does not fail, the skin is crispy when fresh, the inside is delicate, because there are more yolk So the taste is solid, the lemon aroma is very attractive, and my daughter and I like it very much! And because of the scent of lemon, I also use this cake as the bottom of the cake for the fondant cake.
Let's plan the lemon peel of the whole lemon first. We only need the yellow part, the white color is not needed, because the white part will have a bitter taste, so be careful when you plan: [Be sure to put the lemon before you plan the lemon Wash and clean the surface with a scouring pad. Many fruits will have a layer of preservative on the surface. Be sure to brush them off, or soak them in salt water for 10 minutes.
Juice the lemon, there are many manual juicers, if no friends squeeze the same by hand.
After the lemon is processed, we put the oven up and down and preheat it at 170 degrees (preheating time is at least 10 minutes)
Melt the butter in the water, I boil a pot of hot water, the water is boiling, then turn off the fire, put the butter in, let it melt naturally, leave it alone Tip: [When the weather is cold Put the butter in the warm water, or you will solidify when you take it out. When the weather is hot, you can take it out and put it aside. The warm water should not be too hot. The hand can feel the temperature.
Put 2 whole eggs and 2 egg yolks into the pot
After breaking the eggs, add all the sugar and salt in one go.
Use an electric egg beater until it becomes white and thick, and the sugar is completely melted. This process takes about 5 minutes.
Ps: Time is just for everyone's reference. The most important thing is the state (please watch the video screen). The egg paste becomes fine, very thick, and the big bubble disappears, but it has not been painted as a sponge cake. Disappeared, only a relatively stable state of whole egg liquid.
Pour the lemon peel and lemon juice into it. After the lemon juice is poured in, mix it immediately, otherwise it will make the defoaming PS: [From this step, you can't disconnect the operation, you must do it in one go, until it is delivered to the oven as soon as possible]
Immediately add the low-gluten flour to the sieve, and use the manual egg beater to mix well. Draw a circle, it doesn't matter, it doesn't matter. Remember to mix well without particles.
The batter status is as shown in the figure, can't see clearly, please watch the video.
Then pour the butter in, use the manual egg beater to mix, mix the batter and watch the video.
Put it in the bag immediately after you're done.
Then squeeze into the paper cup or pour into the mold, like this, the bottom is a 5cm paper cup, just can bake 6 pieces, each paper cup batter can be filled with 8 points, half sprinkle with almond slices, half do not sprinkle, see if you need Decorated
After we finish the batter, we should send it to the oven that has been preheated as soon as possible. It will go up and down, 170 degrees, the middle layer, and roast for about 25~30 minutes. The golden yellow can be baked.
If you sprinkle the almond slices, you don't need too much decoration. You can eat it immediately after sprinkling with powdered sugar. If you don't have almond slices, we can decorate it.
We can also decorate it in other ways, such as this Christmas tree.
To make a Christmas tree, first make a basic cream
Unsalted butter, soften at room temperature, easily mix well with a spatula, it means softening, then add 100g powdered sugar, mix well with electric egg beater, mix the sugar powder almost evenly, then start the egg beater to fight, hit To the butter whitening, the volume becomes bigger,
Then add the whipped cream twice and mix thoroughly with the egg beater. Be sure to mix the first whipped cream all the time before adding the remaining whipped cream.
Add the remaining whipped cream and vanilla extract, mix well, then add the remaining whipped cream to evenly.
It’s like this, it’s feathery, very delicate.
Then add green food coloring. I usually use the food color of Huiertong or Ameri Colour. For your reference, the pigment is added to evenly, and the cream is good.
Put the cream bag in a minimum of 10 teeth, and put the cream into it.
Then cut off the surface of the cup cake with a knife,
Squeeze a little cream in the middle of the cup cake
Put the strawberries on and fix them
Then start to squeeze the Christmas tree, start from the bottom, squeeze the bottom of the cake, squeeze the cream on the cake, and then pull it out. This strength and direction and size depend on everyone to practice and squeeze more natural. It’s even~ I’ve been so circling until the whole strawberry is surrounded, and the prototype of the Christmas tree comes out.
We sprinkle colored sugar beads and we can sprinkle some sugar powder.
Finally put a star candy on it, this Christmas tree shape is good
Santa Claus is also very simple. I also taught everyone before. I used Meng Brown’s mouth to squeeze the grass.
Strawberry banned, cut in one-third
Send some cream or whipped cream, a creamy flower on the strawberry
Put on the top of the strawberry
Use sesame to make glasses, and light cream to make Santa's clothes and hats
So the Christmas tree and Santa Claus will do well.
If you have made it, remember to hand in your homework~~What?